KADA PEPPER MASALA.

KADA PEPPER MASALA.
By: Sikhil

KADA (QUAIL)-6 MEDIUM SIZED OR 1 KILO CUT ONE INTO 4 PCS.
GINGER –GARLIC CRUSHED -100 gms.
ONION-3 MEDIUM SIZED THINLY SLICED.
OIL-50 ML.
MUSTARD SEEDS- 10 gms.
TOMATO -2 MEDIUM SIZE THINLY SLICED.
GREEN CHILLY SLITED-3 NOS.
CRUSHED BLACK PEPPER-60 gms
TURMERIC POWDER-20 gms.
CHILLY POWDER-10 gms.
CORIANDER POWDER-50 gms.
GARAM MASALA-30 gms.
CURRY LEAVES-2 strands.
SALT TO TASTE.
METHOD
* Marinate the quail for minimum of 30 mins with salt, crushed pepper-40gms, garam masala-20 gms and ginger garlic-50 gms.
*Shallow fry them in less quantity of oil only just to give the quail a firm outer layer and place in paper napkin to absorb the excess oil.
*Then its all same like any masala use the same pan heat oil and crack some mustard seeds and saute ginger- garlic, green chilly, onion and make sure the onion is well sautéed and translucent then add in the turmeric, chilly ,coriander stir them till the raw aroma goes add the tomatoes once the tomato is mashed well add the quail fried mix them well add salt to taste cover and allow to cook in slow fire. when its half done add in the crushed pepper , garam masala and finish it off by curry leaves